Best Split Pea Soup
This recipe has a long history, and goes back several decades. My mom made a wonderful split pea soup when I was growing up, and over the years, I tweaked her recipe, removing all animal products and added oils. Now it’s simple as can be, and incredibly delicious. I usually make this in a slow cooker, which requires no babysitting at all. But you can simmer it on the stove. We typically turn this soup into a hearty Sunday dinner, adding whole grain pasta, cooked greens, or diced potatoes to our bowls. This makes a big pot of stick-to-the-ribs soup, and you’ll find there’s plenty for a few extra bowls during the week.
Ingredients
Ingredients
- 1 lb split peas, sorted and rinsed
- 2 qt vegetable broth
- 1 qt water (2 cups less if using a slow cooker)
- 1 large Vidalia onion, minced
- 1-2 cloves fresh garlic, minced
- 2-3 stalks celery, chopped
- 2-3 carrots, finely chopped
- bay leaves
- 2 tsp kosher salt (or to taste)
- Black pepper, to taste
Instructions
Instructions
Slow Cooker Instructions
- 1. Combine all ingredients in a large slow cooker. Set to low if using a newer slow cooker, or high if an older one, and cook for 7-9 hours. Use an immersion blender to create an even creamier texture, if desired.
Stovetop Instructions
- 1. Combine all ingredients in large soup pot, and bring to a rolling boil. Cover and reduce heat, and continue simmering for around 2 hours, or until split peas are tender and soup becomes thick and creamy. Use an immersion blender to create an even creamier texture, if desired.
Cooking Tips
Cooking Tips
- 1. Add to each bowl your choice (or a combination) of boiled potatoes, brown rice, whole grain pasta, or cooked greens.
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